RECIPES: Recipe Details

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Grilled Prosciutto Swiss Burgers with Fire Roasted Red Pepper Chutney

Very flavorful burger that young and old alike will enjoy. One of my family's favorite.

Ingredients 

Fire Roasted Red Pepper Chutney:

2 tablespoons Colavita Extra Virgin Olive Oil
3 garlic cloves, minced
1 ½ cups of sliced red onions
2 cups of frozen pineapple/orange juice concentrate
½ cup balsamic vinegar
¼ cup Sutter Home Zinfandel wine
1 teaspoon kosher salt
½ teaspoons freshly ground black pepper
1 (15.5) ounce jar of fire roasted red bell pepper

Chipotle Mayo:

1 cup mayonnaise (Dukes if available)
2 chipotle chilies in adobe sauce, chopped
1 tablespoon whole grain mustard

Patties:

2 pounds roughly ground sirloin
½ pound of smoked fatty bacon, ground
2 garlic cloves, chopped
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ cup chopped chipotle chilies in adobe sauce

6 slices of prosciutto
6 slices of baby Swiss cheese

Vegetable oil, for brushing the grill rack
6 Kaiser Rolls split
1 Head of Romaine Lettuce

Instructions 

Directions:

Preheat a gas grill to medium high heat.

To make the fire roasted red pepper chutney, sauté garlic and onions in olive oil using a fire proof sauté pan ( no longer than 1-2 minutes ). Add juice concentrate, balsamic vinegar, wine, salt and pepper. Reduce down until sauce begins to thicken, and then add whole red pepper slices. Simmer until thick. Keep warm until ready to serve.

To make chipotle mayo, mix all ingredients together in bowl. Refrigerate until ready to use.

To make the patties, combine beef, bacon, garlic, chipotle chilies, salt and pepper. Mix well but avoid over working the meat. Divide meat into 6 equal portions and form patties to fit the rolls.

Brush the grill rack with oil. Place hamburger patties on the rack, cover and grill approximately 5-6 minutes. Turn patties and grill additional 5-6 minutes. During the last few minutes add a folded slice of prosciutto to each patty. Top prosciutto with a slice of Swiss cheese. Brush rolls with olive oil and toast lightly on the grill. Separate Romaine leaves, sprinkle with olive oil.

To assemble the burgers, open each roll and spread chipotle mayo on bottom. Place romaine leaves making sure the lettuce completely covers the roll with small amount extending past the roll. Place patty on top of lettuce.
Remove a whole slice of red pepper from the chutney sauce and place on top of patty. Drizzle the chutney sauce with onions over the top, allowing it to run down the side of burger. Add the top of roll and serve.